2 (8 oz.) pkg. semi-sweet chocolate
1/2 c. butter
1 1/2 tsp. sugar
1 tsp. hot water
4 eggs, separated
Raspberry sauce (recipe follows)
1 c. whipping cream
2 tbsp. powdered sugar

Generously butter bottom of 8 1/2 springform pan; set aside. In heavy saucepan, melt chocolate and butter. Stir in sugar and water until well blended. Beat in egg yolks one at a time. Beat egg whites until stiff but not dry. When chocolate has cooled slightly, gently fold 1/4 the chocolate mix into egg whites. Repeat with remaining chocolate. Pour into prepared pan. Bake in a preheated 425 degree oven 15 minutes. (Cake will look under-baked.) Cool on wire rack. Refrigerate or freeze. Prepare Raspberry Sauce.

RASPBERRY SAUCE FOR CHOCOLATE DECADENCE
2 (10 oz.) pkg. frozen raspberries

Thaw 2 (10 ounce) packages frozen raspberries. In heavy saucepan, heat berries to boiling. Combine 3 tablespoons cornstarch with 1/4 cup water, stir into berries. Cook over medium heat until thickened stirring constantly. Boil and stir 1 minute. Remove from heat, stir in 2 tablespoons sugar. Press plastic wrap onto surface of sauce; cool and refrigerate. Amount - 2 cups.